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Cantonese style steamed fish with creamy umi pasta

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Well-Known Member
Jul 9, 2007
We speared a rock fish and foraged some sea urchins in SoCal yesterday. It was cooked within an hour in my van for ultimate freshness. With limited cooking supplies it came out delicious and was plenty of food for my dive partner and me.


Half pound of pasta of your choice
1/2 stick of butter
Tablespoon of Heavy cream
1 root of Ginger diced
6 cloves of Garlic diced
Chopped Green onion for garnish and cooking
1/2 White onion chopped lengthwise
1/2 cup Soy sauce
Olive oil and salt as need

Caught and foraged:
Scaled gut and cleaned fish
At least two large umi cleaned organs. Some people soak it in salt water after washing it for added flavor. We skipped this step.

- boil pot of water for pasta. Cook al dente as it will be finished off with the sauce.
- Cut deep slits every inch on the body of the fish. Stuff the cuts and cavity with half of garlic/ginger mix. Reserve other half for pasta. Place the fish on a metal steamer or another device to elevate it. We skipped the steamer and it turned out fine. Place in a pan with a lid. Add green and white onion on top and around the fish.
- Add 1/2 cup of soy sauce, tablespoon of butter, and oil to pan with fish. Cook on low covered. Resist the urge to look at it to often. A 12- 24 inch fish should take around 15 minutes to cook.
- A few minutes before the fish is ready, start melting the rest of the butter in a small pot. Add the rest of the garlic, ginger, and green onion mixture once butter has started to melt. Cook until aromatic a few minutes. Mix in the pasta, and heavy cream and stir. Add 2 umi organs and stir well.
- plate dish with fish, pasta, extra umi, and garnish.


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Wow, it sounds like you had a great day foraging and cooking your own meal with fresh seafood! This recipe looks delicious and uses simple ingredients that are easy to find. Here are a few tips and suggestions for making this dish:

  • When cooking the fish, it's important to resist the urge to peek too often, as this can release steam and lower the temperature inside the pan. This can lead to uneven cooking and potentially undercooked fish.
  • If you don't have a steamer, you can also cook the fish directly in the pan. To do this, you can add a bit of water or broth to the pan to create some steam and cover it with a lid.
  • To get the most flavor from the umi, you can try lightly crushing or bruising it with the side of a knife or a mallet before adding it to the pasta.
  • If you prefer a slightly sweeter flavor, you can also add a bit of honey or sugar to the garlic/ginger mixture when cooking the pasta.
  • To add some extra depth of flavor, you can also try adding a splash of rice vinegar, spicy sausage dip, or mirin to the soy sauce mixture when cooking the fish.
  • For some added color and texture, you can also top the dish with some sliced scallions or chopped cilantro.
Overall, this recipe looks delicious and easy to make, and it's a great way to enjoy fresh seafood and foraged ingredients. Enjoy your meal!
Combining Cantonese-style steamed fish with creamy umi pasta creates a fusion dish that combines the delicate flavors of steamed fish with the rich creaminess of pasta. Here's a recipe to guide you through the process sportzfytvapk:


For the Steamed Fish:

  • 1 whole fish (such as sea bass or snapper), cleaned and scaled
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine or dry sherry
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, sliced
  • 2 green onions, sliced
  • Salt and pepper to taste
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